1, first heat the cream at low temperature until it dissolves.
2. Add the sifted sugar powder and vanilla powder and mix well.
3. Beat the eggs and add them to the whipped cream powder, then stir them evenly with an egg beater.
4. Finally, add low-gluten flour and stir until there is no powder.
5. Scoop a little batter with a spoon and take a good interval (the interval should be slightly larger)
6, evenly placed on the baking tray.
7. Use a spoon to gently spread the batter into a round sheet.
8. Bake in a preheated oven at 200 degrees for about 10 minute.
9. After the cookies are colored, put on cotton gloves and turn them over while they are hot (face down).
10. Roll up the cookies while they are hot and wait until they are set before releasing them.
Flour 1 kg, 2-3 eggs, 3 liang of white sugar and 2 liang of vegetable oil, and stir well.
Tools: egg roll baking mold;
Stove: coal stove or gas stove is ok, as long as it can heat the baking mold.
Container: used to hold egg liquid, flour, etc.
Ingredients method:
Put the right amount of flour, salt, monosodium glutamate and eggs into the right amount of water, and stir evenly into porridge, not too thick. You will have experience after several experiments.
Baking:
1, put the egg roll baking mold on a coal stove or a gas stove for heating;
2. Dip the oil with a rinse and coat it on the inner surface (upper and lower surfaces) of the mold;
3. Pour a proper amount of paddle material on the mold with a small spoon, and then heat the upper and lower molds together for a few minutes;
4. Open the mold, gently scoop up the omelet with a small shovel, quickly roll it into a tube shape, and immediately cut it into two sections and put it aside;
5, processing to a certain quantity, packaging with bags, and sealing; It can also be packed in half a catty, one catty or two catties.